Author: twelvetriangles

Those of you who are regulars at our Duke Street shop will know that we’ve been on something of a fermenting frenzy since opening the shop (almost!) a year ago.

The interest in fermenting, pickling and culturing came as a natural extension of our style and attitude towards bread making. Going with micro rather than macro, taking our time, using seasonal ingredients and doing our best to take simple things and get the best out of them.

Fermented foods have a whole host of health benefits, largely to do with encouraging friendly gut flora and being a gentler already partially broken down foodstuff. Which essentially means your digestive system already has a bit of a helping hand to chew through things, but, most importantly to us, they taste fantastic.

Fermented fruits, vegetables and dairy products have been an absolute triumph on our Kitchen Table menu. The spicy sour kick of kimchi on a toastie is a firm favourite, whilst our kefir cultured cream lends a welcome tang on the side of a croissant bread & butter pudding.

Keen to share our knowledge and enthusiasm for fermented foods with as many people who are willing to listen, we have embarked upon a series of fermentation workshops taking place in Duke Street this year. Covering a range of foods from, krauts, to drinks, to pickles, we hope to be able to give people an insight into what we’ve learnt and how to make and use fermented foods as an addition to their everyday cooking and eating.

Next up on the schedule is Fermented Drinks, where we will be looking at how to make naturally sparkling beverages using kefir grains, tepache and kvass. Matt and Julie will have a range of drinks made to try, whilst taking you through first and secondary fermentation, recipes and troubleshooting. You will then be able to take your drinks home with you and continue to cultivate them from the batch you have started at the workshop.

For booking and news on future workshops see our events page and sign up to our mailing list for more info. For general eating of fermented food, come see us at Kitchen Table, Duke Street.

The 24th February – 4th March is earmarked in the bakery calendar as Real Bread Week.
The Real Bread Campaign work to promote the making and eating of real bread – so bread made without artificial additives, preservatives or processing aids, like the bread we sell in our shops.
In support of the Real Bread Campaign, who spend all year championing the work of artisan bakeries like us, we’ve got ourselves organised and have a couple of fun curveballs lined up for the week.

Firstly, we’ll be guesting a different loaf for each day of Real Bread Week. Each one devised by a different baker in our team, giving them the opportunity to flex their creative muscles and gloat when they find out who’s loaf was most popular.
We’re also running a (lo-fi) competition on social media, asking people to suggest bread flavour combos that we can make and guest. The winning suggestion will be made for the shops on Saturday (3rd) and the suggester of said loaf will get to take a loaf away for free. So if you have a dream loaf flavour combo you’re dying to try holler at us, hopefully we’re up to the task…https://www.sustainweb.org/realbread/

When Twelve Triangles opened its doors at 90 Brunswick Street in March 2015, we began with a small core range of sourdough breads, pastries and doughnuts, with a strong emphasis on slow ferment cold prove doughs, making everything possible from scratch.

Over the last two years we have expanded our repertoire as we have learnt more about sourdough and bread. Our shops now host a range of breads and pastries as well as adding in some pies and lunch bits.

In August 2016 we opened our second shop in the seaside town of Portobello, to the east of Edinburgh. In tandem to our bakery shops, we had started to cater pop-up events and dinners, using our breads and bakery products as a backbone of the menu for these events alongside local, seasonal ingredients. This led us to realise that we wanted a space where we could have people in to sit, eat and discuss food, and make more of the kinds of food we made at our pop-up events.

So, in March 2017 we opened kitchen table on Duke Street. A café space continuing how we work in the bakery, serving breakfast, lunch and afternoon treats, again, making everything from scratch.

We are a young company, constantly learning and evolving but are pleased to say that we have built up a strong and loyal group of customers and are continuing our mission to provide (hopefully) simple things done well to the people of Edinburgh.

We are excited to host a workshop with Forhands Collective at Kitchen Table from 4 PM to 8 PM on 13 August 2017. We offer you the opportunity to learn about wood carving and whittle your own butter knife to take home with you.